Friday, May 28, 2010

The thing about sugar cookie bars is that they are impossible to fail. We ran out of time, melted a plastic container, used the wrong pan, and didn't fully cook them and they were STILL delicious. So unlike other Blooper Fridays, we are actually going to show you this recipe.

We first saw the cookie bars at Recipe Girl, complete with beautiful, colorful pictures and knew we had to make them. She adapted the recipe from The Repressed Pastry Chef, to make her own version (<-- that's where you can find the full recipe and see what these are supposed to look like). We adapted it a little from hers.

Cornelius tip: . Maybe it would be best not to look too closely at these pictures... Here is the first step we did incorrectly (FAIL! #1). Apparently, you are supposed to put the dough on a jelly roll baking pan, NOT a 9x13 cake pan. I thought 13x18 was a typo in the original recipe, but no, you want these to be thin.

7. Bake at 375 for 10-15 minutes. The dough will be light golden, and a toothpick in the middle will come clean.

Cornelius' note: If you bake these in a 13x9 pan, they take substantially longer and still may not be fully baked.

8. Allow to cool completely before icing.

Cornelius' note: We cut them up because we wanted them to cool faster. As you can see they are not fully cooked. (FAIL! #2)

Check out the link at the top to go to recipe girl for a homemade icing recipe... After it took over 30 minutes to bake these extra thick bars, we decided to just go with a jar of icing (no homemade icing = FAIL! #3).

We happened to have 1/2 of one left in the fridge. So, we thought it would warm up a little quicker if we put the jar above the oven. Oh, it definitely warmed up!

(FAIL! #4)

Luckily, the melted plastic did not actually get in the icing so we were able to use it. At this point, we were already running late for a party, so we are glad it worked out.

However, they aren't exactly the prettiest sugar cookie bars.

As you can see they are goopy, melty, and messy -

- but they were still delicious. We will definitely be making them again, hopefully without all the drama and mess.